Classic Crockpot Beef Stew
Chunks of beef, potatoes and carrots in a savory beef broth gravy. About 380 calories and 38 g protein per serving.
Classic Crockpot Beef Stew
Course: Main CourseDifficulty: Easy8
servings20
minutes8
hoursChunks of beef, potatoes and carrots in a savory beef broth gravy. About 380 calories and 38 g protein per serving.
Ingredients
2 lb beef stew meat, cut into 1 1/2 inch cubes
1 lb baby potatoes, halved
4 carrots, cut into chunks
2 celery stalks, sliced
1 yellow onion, chopped
3 garlic cloves, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons flour
Directions
- Toss the beef cubes with the flour, salt and a little pepper.
- Layer the potatoes, carrots, celery and onion in the bottom of a roomy 7-quart oval slow cooker.
- Place the floured beef on top.
- Stir the broth, tomato paste, Worcestershire and thyme together and pour it over the stew.
- Add the garlic on top.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef and vegetables are tender.
- Stir gently to mix the gravy through the stew.
- If the stew is thin, leave the lid off for the last 30 minutes on HIGH.
- Ladle into bowls and serve with crusty bread.
Notes
- Peas stirred in at the end add color. Cut the potatoes larger if you plan the longer cook. Stew keeps 4 days and freezes for 3 months, though potatoes soften. It tastes best on the second day.
Classic Beef Stew, the gravy
Tossing the beef in flour thickens the broth as it cooks, so there is no last-minute slurry. Tomato paste and Worcestershire add depth. Layering vegetables on the bottom keeps them from drying.
It tastes best the next day.
Swaps
Chuck roast cut into cubes works. Parsnips can replace some carrots. Red wine can replace some broth.
Do not cut the potatoes small on a long cook. They fall apart.
Serve and store
Serve with crusty bread. The stew freezes, though potatoes soften. Reheat slowly.
Stir gently at the end, so the potatoes stay whole. Warm bowls keep the stew hot at the table.
A mistake to skip
Taking off the lid too often. Each peek lets out heat and adds to the cooking time. Leave it closed until the end. If the gravy is thin, take the lid off for the last half hour. Cut the beef into big cubes, since small pieces turn dry in the long cook.
Classic Crockpot Beef Stew at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 12, led by beef stew meat, baby potatoes, carrots, celery stalks
Tips for Classic Crockpot Beef Stew
Peas stirred in at the end add color. Cut the potatoes larger if you plan the longer cook. Stew keeps 4 days and freezes for 3 months, though potatoes soften. It tastes best on the second day.
Classic Crockpot Beef Stew FAQ
How long does Classic Crockpot Beef Stew take?
Classic Crockpot Beef Stew takes 8 hours of cooking after 20 minutes of prep.
How many people does Classic Crockpot Beef Stew serve?
This recipe makes 8 servings.
What do I need to make Classic Crockpot Beef Stew?
12 ingredients, led by beef stew meat, baby potatoes, carrots, celery stalks. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
